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Fermentation type hypsizygus marmoreus sauce with rich fragrance of sesame seeds and preparation method of fermentation type hypsizygus marmoreus sauce

A seafood mushroom sauce and fermented technology, which is applied in the field of fermented sesame rich seafood mushroom sauce and its preparation, can solve the problems of inability to realize food diversity and bring added value, and achieve the purpose of inhibiting the reproduction of miscellaneous bacteria, increasing the Product flavor, delicious effect

Inactive Publication Date: 2016-09-07
DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet in the prior art, there are seldom food made by combining seafood mushroom and kelp. Even if there is a small amount of this type of food, it is only a simple addition of the two, which cannot bring added value, and cannot realize the improvement of this type of food. Diversity

Method used

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Embodiment Construction

[0017] A fermented sesame thick and fragrant seafood mushroom sauce is made from the following raw materials in parts by weight:

[0018] Soybean 180, flour 70, seafood mushroom 35, kelp 8, white sesame 8, green tea 4, acacia skin 1, American ginseng 4, Radix 2, soy sauce koji 0.7, yeast 0.3, sugar 4, grass fruit powder 2, cumin powder 2 , chili powder 3, appropriate amount of citric acid, appropriate amount of water.

[0019] The preparation method of described a kind of fermented sesame thick fragrant seafood mushroom sauce, comprises the following steps:

[0020] (1) Clean the kelp, add 1 times the water to make a homogenate, and set aside; soak the seafood mushroom in 0.3% low-mass saline solution, rinse it, pour it into boiling water containing 0.04% citric acid, and blanch it for 2 minutes Take it out, add 1 times more water to make a homogenous slurry, and set aside;

[0021] (2) Mix the kelp pulp and seafood mushroom pulp obtained in step (1) evenly, sterilize at 90°...

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Abstract

The invention discloses a fermentation type hypsizygus marmoreus sauce with rich fragrance of sesame seeds. The fermentation type hypsizygus marmoreus sauce is prepared from the following raw materials in parts by weight: 180-200 parts of soybeans, 70-80 parts of flour, 35-40 parts of hypsizygus marmoreus, 8-10 parts of kelp, 8-9 parts of white sesame seeds, 4-5 parts of green tea, 1-2 parts of albizia bark, 4-5 parts of American ginseng, 2-3 parts of radix ophiopogonis, 0.7-0.8 part of soy sauce koji, 0.3-0.4 part of yeast, 4-5 parts of white sugar, 2-3 parts of fructus tsaoko powder, 2-3 parts of cumin powder, 3-4 parts of chili powder, an appropriate amount of citric acid and an appropriate amount of water. The hypsizygus marmoreus which is added to the fermentation type hypsizygus marmoreus sauce is fresh and delicious in taste; the white sesame seeds which are added have the functions of benefitting the liver, nourishing the hair and resisting ageing; in addition, the fermentation type hypsizygus marmoreus sauce disclosed by the invention also contains various traditional Chinese medicine ingredients including radix ophiopogonis and the like, so that the fermentation type hypsizygus marmoreus sauce has the efficacies of nourishing yin, promoting salivation, nourishing the lung and clearing away heart fire.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented sesame rich-flavor seafood mushroom sauce and a preparation method thereof. Background technique [0002] Seafood mushroom is a rare edible fungus with good health care functions. It has a strong ability to decompose lignin, cellulose and hemicellulose, and can better utilize glucose, sucrose and starch but cannot utilize lactose. Its fruiting bodies are hot water Extracts from organic solvents (methanol and ethanol, etc.) have the effects of removing free radicals in the body, lowering blood sugar, lowering blood pressure, improving immunity and delaying aging. According to reports, the polysaccharide content in the mycelia of edible fungi obtained from seafood mushroom fermentation is much higher than that in fruiting bodies, and the fermentation liquid contains a large amount of exopolysaccharides. During the fermentation process, edible fungi can also prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/60A23L33/105A23L33/10A23L11/50
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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